EnglishKamo eggplant dengaku
A gem of Kyoto with a style and taste that can be said to be the “Queen of Eggplants”
Kamo eggplant dengaku introduction
Kamo eggplant is one of the most popular traditional vegetables in Kyoto. It features a round shape that is more than 10 cm in diameter, has a solid weight, does not boil down even when cooked, is a gem of Kyoto with a style and taste that can be called the “queen of eggplant”.
According to one theory, Kamo nasu was produced in Serikawa, Shimotoba Village, but it is said that the name was given to Kamigamo in the north and became a production area, but it is not certain. The Kamigamo area is a fan-shaped alluvial land between the Kamo-gawa River in the west and the Koya-gawa River to the east. Because it was fertile land, vegetables other than Kamo eggplant have been produced since ancient times. Kamo eggplant is also known to be difficult to grow because the number of fruits that can be made from one piece is less than half the normal eggplant, and the color is easy to blur and the fruit is easy to crack.
The typical dish using Kamo eggplant is' Kamo eggplant dengaku. ' Kaga Eggfish is compatible with oil and is stingy, so it is attractive to enjoy a firm crunchy even through the fire.
The harvest time of Kamo eggplant from summer to early autumn in early May. It is popular in the local area as a summer taste. There are those that are larger than 1 kg, but the main line of the shop is the middle ball from 250 g to 300 g.
Cut the Kamo nasu into rings and bake it with plenty of oil until it is soft. Dengaku miso is made by simmering a little miso with sake, mirin, and sugar, and then put it on top of grilled Kamo egg. You can make it with white miso, representative of Kyoto, or you can use red miso. If you prepare each one, you can enjoy the difference in taste. Then, after applying miso, lightly pasting it from above, you can taste the savory flavor of miso. It is also preferred to sprinkle wood buds, sesame seeds, and other seeds to accent the taste and texture.
Even today, it is made in each family when Kamo nasu appears in the store in summer. Would you like to bake or fry the Kamo gut? Also, the taste of Dengaku miso varies depending on the family. It is also served in restaurants.
According to one theory, Kamo nasu was produced in Serikawa, Shimotoba Village, but it is said that the name was given to Kamigamo in the north and became a production area, but it is not certain. The Kamigamo area is a fan-shaped alluvial land between the Kamo-gawa River in the west and the Koya-gawa River to the east. Because it was fertile land, vegetables other than Kamo eggplant have been produced since ancient times. Kamo eggplant is also known to be difficult to grow because the number of fruits that can be made from one piece is less than half the normal eggplant, and the color is easy to blur and the fruit is easy to crack.
The typical dish using Kamo eggplant is' Kamo eggplant dengaku. ' Kaga Eggfish is compatible with oil and is stingy, so it is attractive to enjoy a firm crunchy even through the fire.
The harvest time of Kamo eggplant from summer to early autumn in early May. It is popular in the local area as a summer taste. There are those that are larger than 1 kg, but the main line of the shop is the middle ball from 250 g to 300 g.
Cut the Kamo nasu into rings and bake it with plenty of oil until it is soft. Dengaku miso is made by simmering a little miso with sake, mirin, and sugar, and then put it on top of grilled Kamo egg. You can make it with white miso, representative of Kyoto, or you can use red miso. If you prepare each one, you can enjoy the difference in taste. Then, after applying miso, lightly pasting it from above, you can taste the savory flavor of miso. It is also preferred to sprinkle wood buds, sesame seeds, and other seeds to accent the taste and texture.
Even today, it is made in each family when Kamo nasu appears in the store in summer. Would you like to bake or fry the Kamo gut? Also, the taste of Dengaku miso varies depending on the family. It is also served in restaurants.
